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chicken-wide

This dish will be a hit at your next barbecue.

Ingredients

  • 4 x 180g boneless chicken breasts, skin on
  • sea salt
  • extra virgin olive oil
  • For sauce vierge
  • 3 vine-ripened tomatoes
  • 2 garlic cloves, peeled and halved
  • 2 tbsp chopped chervil
  • 2 tbsp chopped flat-leaf parsley
  • 1 tbsp chopped tarragon
  • 8 coriander seeds, crushed
  • 1 cup extra virgin olive oil
  • sea salt and freshly ground pepper
  • For potato puree
  • 600g bintje potatoes, peeled and cut into 2-3cm dice
  • 5 garlic cloves, peeled
  • sea salt
  • 150ml milk, warmed
  • 150g unsalted butter, finely diced
  • freshly ground pepper
  • 1/2 lemon

Method

For the sauce vierge, remove stalks from tomatoes and plunge them into boiling water for several seconds. Refresh in iced water and peel off skin with a knife. Cut into quarters, deseed and scoop out the pulp with a spoon, and cut into 2cm dice. Mix diced tomato with all other ingredients in a bowl, then set aside for 1-2 hours.

For potato puree, put potato in a bamboo steamer, add garlic and steam for about 1 hour, or until the potato is cooked. When done, pass the potato and garlic through a food mill, then place in a saucepan over medium heat and stir with a wooden spoon for 1 minute until potato begins to steam. Add a little salt and, while stirring continuously, pour in milk. Add butter a bit at a time and stir until purée is smooth. Add pepper, check salt and squeeze lemon into the purée and stir. Set aside while you cook the chicken.

Preheat barbecue. Sprinkle chicken with sea salt and brush with extra virgin olive oil. Cook on grill for 8 minutes skin side down, then turn and cook for 4 minutes. Remove and rest in a warm place for 10 minutes. Put chicken on plates, spoon over sauce, place a dollop of purée on the side and serve.

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